REQUEST: Wet Bottom Shoo-Fly Pie

[bok...@prism.gatech.edu]

I'm looking for some recipes for wet bottom shoo-fly pie. I already
have a recipe for a dry bottom shoo-fly pie, which my family has used
for years, but I've not found a good recipe for the traditional
shoo-fly pie like the Amish and Mennonites make in Pennsylvania.

Thanks in advance.

chris

[Carol Miller-Tutzauer]

Shoofly Pie -- From The Frugal Gourmet Cooks American by Jeff Smith
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Liquid Layer:
1/2 T baking soda dissolved in 3/4 c boiling water, cooled
1/2 c molasses
1 egg yolk, beaten well

Crumb Layer:
1/4 c flour
1/2 t cinnamon
1/8 t each nutmeg, ginger, and cloves
1/2 c brown sugar
1/2 t salt
2 T shortening (Crisco)

Shell:
1 unbaked 9 inch pie shell

Combine the liquid ingredients. Be sure that the soda water is not
hot.

Combine all the crumb ingredients except the shortening. Mix well and
then stir in the shortening using a fork. Work until it is a crumb
consistency.

Put one third of the crumb mixture in the bottom of the pie shell.
Pour on top half of the liquid and then top with a third more crumbs.
Add the rest of the liquid and top with the remaining crumbs.

Bake at 400 deg. F. until the shell begins to brown, about 10 minutes.
Turn oven to 325 deg. F. and bake until the center is a bit firm, about
30 minutes.